Chanian Boureki
Ingredients:
- Ingredients for the pastry-sheet:
- ½ kilo of flour
- 3 spoonfuls of olive oil
- ½ teaspoon of salt
- 1 small glass of red wine
- 1 glass of lukewarm water
- Ingredients for the filling:
- 1 ½ kilo of potatoes cut in thin slices
- 1 ½ kilo of marrow cut in thin slices
- 1 little bunch of mint
- 1 water glass of flour
- 1 kilo of Balantinos pichtogalo
- 200gr. grated Balantinos graviera
- 1 cup of oil
- 1 glass of milk
- 2 eggs
- 4 spoonfuls of Balantinos staka
- sesame for sprinkling
- salt
- pepper
Preparation:
First of all, roll out the pastry-sheet by putting water, olive oil, salt and wine into the flour and kneading well. Leave the dough for 30 minutes. Split it in two parts and roll out two medium pastry-sheets. Spread one of the two sheets in a big oiled baking pan. Put the potatoes, marrow and Balantinos pichtogalo in layers over the sheet. Put small amounts of salt, pepper, mint, flour and Balantinos graviera over every layer. Beat the eggs with milk and Balantinos staka and cover the layers with this mixture. Pour olive oil all over the boureki. Put the other pastry-sheet over it, oil the pastry and sprinkle it with sesame. Cut the boureki into square pieces and bake it in moderated oven, at 180 C degrees, for one hour and fifteen minutes.